Dijon Chicken Salad

Original Recipe from:  Virginia Bowers-Johnson

Summertime is the perfect season for menus featuring cold dishes.  Make a lunch or dinner with this great chicken salad, serve it with fresh fruit and a pitcher of Iced Tea, and you have a refreshing, healthy family meal.  You can make this meal in less time than it takes to order carry out and have energy left to spend time with your family enjoying the summer weather!  Enjoy!

Ingredients

4 cups cubed, cooked Chicken

1 cup diced Celery

1 cup seedless Green Grapes, halved

1 cup seedless Red Grapes, halved

1/4 cup chopped Dried Apricots

1/4 cup sliced Green Onions

3/4 cup Mayonnaise

2 tablespoons Honey

1 tablespoon Dijon Mustard

1/2 teaspoon Salt

1/8 teaspoon Pepper

1/2 cup sliced Almonds

Lettuce Leaves

Directions

Combine all ingredients, except Lettuce Leaves, and mix well.  Serve on a bed of Lettuce Leaves. 

Virginia’s Peach Cobbler

Original Recipe from:  Virginia Bowers-Johnson

My mother was well known for her Peach Cobbler.  It was a best-seller at Lefkofsky’s Deli and a most-requested with friends and family.  Some of her recipes are very limited on directions, and this was one of them.  The missing pieces if information were rather important, like the pan size and how long to bake it.  It was also the version she used for the deli so it was doubled.  My mission was to figure out the missing pieces and make a smaller version.  My first attempt was a disappointment, but the second time was a success.  Once I figured it out, I was elated.  One of mother’s best recipes is now documented in a format that is easy to follow and make with ease.  It is very appropriate that this is Kay’s Village Recipes 100^th recipe posting….a special honor for a special recipe.  Enjoy! 

Ingredients

1/2 cup Butter, melted

1-15 ounce can sliced peaches (use Comstock “More Fruit” Peaches)

1 cup Sugar

1/4 cup Sugar

1 cup Flour

1 cup Milk

2 teaspoons Baking Powder

1/4 teaspoon Salt

Directions

Veggie Pizza

Original Recipe from:  Virginia Johnson-Bowers

Veggie Pizza makes a great appetizer or potluck dish and a favorite with The Village Taste Testers.  This recipe is from my mother’s collection.  I have a recipe for a Veggie Pizza that I have made for years, but with this recipe, I have found my new favorite.  I made this for my daughter’s birthday party recently and it was a big hit.  The beauty of a vegetable pizza is you can top it with any vegetables you like.  Add or substitute vegetables as you like, that are in season, or that you have on hand.  Make it your way, and be proud of the results.  Enjoy!

Ingredients

2 packages Crescent Rolls (I use the Seamless Dough Sheets)

8 ounces Cream Cheese, softened (I use Neufchatel)

1 ounce package Hidden Valley Ranch Dressing Mix

2 tablespoons Mayonnaise

Chopped Vegetables – your choice.

                Up to 2 cups Broccoli,

Up to 1 cup Tomatoes,

Up to 2 cups Cucumber,

Up to 1 cup Green Peppers

Also good with:  Cauliflower, Mushrooms, Red and Yellow Peppers, Green Onions

1 cup each finely shredded Cheddar Cheese and Mozzarella Cheese

Directions

Banana Pudding Pie

Original Recipe from:  Bernie Thrush-Bowers

As a child some of my happiest times were with my Aunt Bernie.  Whenever she was around you just knew you were going to have a fabulous dessert.  She had such an array of dessert recipes, each one better than the last.  Aunt Bernie loved to share her recipes; that was one of the many ways she showed her love.  This Banana Pudding Pie is delicious!  Enjoy!

Crust

2-1/2 cups Flour

2 sticks Margarine (softened)

4 tablespoons Sugar.

Mash all ingredients with a potato masher and press into a cookie sheet (9x15x2).  Bake in 400 degree oven for 12-15 minutes or until light brown. 

Filling

2 packages Banana or Vanilla Pudding.  Mix as directed on the box for a pie.  When thickened let it stand for the 5 minute cooling period.

Slice 5-6 Bananas and layer on baked and cooled crust.  When the pudding is ready, spread evenly over crust and bananas.

Lay a large sheet of wax paper on top and refrigerate.  Let stand in refrigerator for 2-3 hours before serving.  You can spread Cool Whip on top after cooled or serve a spoonful on top of each piece as served.

Note:  Aunt Bernie never used instant pudding.  She felt the pudding tasted better when cooked.  If you are really in a hurry, I would recommend using an instant pudding.  However, if you have the time make the kind you have to cook.  There is something special about making things “the old-fashioned way”, perhaps that’s when love gets added into the mix. 

Guilt-Free Cherry Pie

Original Recipe from:  Kay Johnson-Tomblin

This pie was a favorite of the Gibraltar Fire Department Potluck Events in the 1980’s.  The fire department was 100% volunteer.  The firefighters and their families created an extended family.  Every event was a family affair and very often spontaneous.  We each brought a dish and recipes were shared with pride.  Those events were an opportunity to seek out new recipes to share with the group; my recipe collection grew tremendously during those years.

The original recipe was not “guilt-free”.  I made it “guilt-free” by substituting regular pudding and regular pie filling with sugar-free because I was searching for a reduced sugar dessert.  Make it either way you prefer.  Enjoy!

Ingredients

1 package sugar-free Instant Vanilla Pudding

1 cup Sour Cream (I use Neufchatel)

3/4 cup Milk

1 large can sugar-free Cherry Pie Filling (or Strawberry)

Graham Cracker Crust

Directions

Mix Pudding, Sour Cream, and Milk together until thickened.  Pour into the Pie Crust.  Top with Pie Filling.  Refrigerate for at least an hour before serving.  Serve chilled, keep refrigerated.

Oven Fried Chicken

Original Recipe from:  Kay Johnson-Tomblin

My family loves fried chicken, but I don’t like frying it….so, I fry it in the oven. As a busy mother of two and working outside the home, I was always looking for ways to get everything done.  Short cuts in process were necessary, but never on taste.  The household budget was always on my mind as well.  Chicken recipes were the best…easy on the budget and I had plenty of recipes in which the oven would do most of my work.  If you are busy, or just looking for an easier way to fry chicken, give this recipe a try.  Enjoy!

Ingredients

Chicken pieces (as many as you need)

1-1/2 cups Flour

1 teaspoon Seasoning Salt

1 teaspoon Garlic Powder

1 teaspoon fresh ground Pepper

1 teaspoon Paprika

1 stick Margarine

Directions

Wilted Leaf Lettuce

Original Recipe from:  Lucy Griffin-Bowers

Another great recipe from Grandma’s collection.  Even though she lived in a small town in West Virginia, my grandma believed in making “fancy” dishes, like this salad, and then setting the table with her finest linens and dishes.  Presentation was carefully planned.  When the ladies would come over she would make it a special event.  Entertaining on a coal miner’s wage during the Depression couldn’t cost a lot, but it did need to make her guests feel special…because they were…they were loved.  Make someone in your life feel special today.  Enjoy!

Ingredients

6 slices Bacon

1/4 cup Vinegar

2 tablespoons Water

2 tablespoons Sugar

1/2 teaspoon Salt

2 quarts Leaf Lettuce (torn)

1/4 cup chopped Green Onion

2 Hard-Boiled Eggs, sliced

Directions

Cook bacon in skillet, 6-8 minutes or until crisp.  Drain on paper towels.  Crumble and set aside.

Pour off all but 3 tablespoons of the bacon drippings.  Combine drippings with Vinegar, Water, Sugar and Salt.  Heat to boiling, stirring to dissolve the Sugar, about 2 minutes. 

Combine Lettuce, Onions and Bacon in a large salad bowl.  Add hot vinegar mixture and toss to coat leaves.  Garnish with Hard-Boiled Eggs.  Serve at once.

Grandma Griffin’s Corn Bread

Original Recipe from:  Great-Grandma Griffin

Great Grandma Griffin was my mother’s grandmother.  I met her when I was 5 years old.  A meeting I will always remember as she died just a few years later at 93 years old.  From the stories I have heard, she was an awesome cook, and I believe it as she raised women who knew their way around a kitchen.  As far as I know this is the only Corn Bread recipe my grandmother ever made.  It is also the first recipe I ever copied; you might say it is the recipe that started my collection.  From my family to yours, I hope you….Enjoy!

Ingredients

2 cups Corn Meal

1-1/2 cups Buttermilk

1/2 cup Crisco (a little more if you like)

1 teaspoon Baking Soda

1 teaspoon Baking Powder

1 teaspoon Salt

1/2 cup Sugar (a little less if you like)

2 Eggs

Directions

Mix well:  Corn Meal, Baking Soda, Baking Powder, and Salt.

In a separate bowl beat the Eggs and add the Butter Milk.  Add liquids to the Corn Meal mixture.  Then add the Crisco and mix, but do not over-mix. 

Pour into a greased pan or skillet and bake at 350 degrees about 30 minutes or until brown.  Note:  My grandmother always used an iron skillet, but a baking pan will work just fine. 

Chicken Marinade

Original Recipe from:  Virginia Bowers-Johnson

This was my mother’s favorite marinade recipe.  When boneless, skinless chicken breasts became a popular, healthy way to eat chicken, Mother needed to find a way to make it tasty.  She experimented with a lot of recipes over the years, but always came back to this marinade.  Marinating chicken infuses the flavor and keeps it moist.  Cook your chicken on the barbeque grill, George Forman style grill, or broil them.  Enjoy!

Ingredients

1/2 cup low-fat Italian Salad Dressing

1/4 cup Soy Sauce (I use low-sodium)

1/4 cup finely chopped Onion

1 teaspoon Dry Mustard

Directions

Mix all ingredients together.  Remove skin from chicken and marinate overnight 

Virginia’s Breakfast Casserole

Original Recipe from:  Virginia Bowers-Johnson

My mother was the first person I knew to make a breakfast casserole and this was the recipe.  I remember when she made this, she was so happy to be able to make an easy breakfast in which all the food was ready for the table at the exact same time.  What a treat that was for her.  She could sit down with the family and enjoy her breakfast.  While this recipe is similar to my Breakfast Casserole this one uses crescent rolls instead of bread.  It also has a shorter baking time.  Try them both and then let me know which one is your favorite.  Enjoy!

Ingredients

1 pound ground sausage, cooked and drained

1 refrigerator tube of Crescent Rolls

2 cups Mozzarella Cheese, shredded

4 Eggs

2/3 cup Milk

Salt and Pepper to taste

Directions

Press Crescent Rolls in a 9x13x2 inch baking pan, sealing the seams.    Cover with Sausage and Cheese. 

Beat Eggs, Milk, Salt and Pepper.  Pour over top of the casserole.

Bake in 425 degree oven for 15 minutes or until set.  Note:  reduce the heat if using a glass baking dish.

Butter Crunch Crust

Original Recipe from:  Eileen Griffin

Eileen Griffin was my mother’s aunt.  I remember her as a warm and friendly woman who welcomed you to her kitchen to visit.  My grandmother was very close with Eileen and the two of them traded recipes throughout the years.  They shared this recipe on September 27, 1966.  This pie crust works with so many different fillings.  It really is a stand-by recipe.  One you always keep the ingredients on hand for when company or inspiration come calling.  Enjoy!

Ingredients and

1/2 cup Butter

1/4 cup Brown Sugar (packed)

1 cup sifted Flour (original recipe calls for Gold Medal Flour)

1/2 cup chopped Pecans, Walnuts or Coconut (if you like)

Directions

Heat oven to 400 degrees.

Mix all ingredients by hand. 

Spread in an oblong baking pan (9x13x2).  Bake 15 minutes.

Remove pan from oven.  Stir mixture with a spoon to crumble.  Save 3/4 cup for topping.  Immediately press on bottom and sides of a 9 inch pie pan.  Cool

Pour in your favorite lemon chiffon, or creamy pie filling.  Sprinkle reserved crumb over top.  Chill 1 hour before serving.

8 servings.  Note:  The original recipe says, “Good”.

Village Swiss Steak

Original Recipe from:  Kay Johnson-Tomblin

When I told my son, Scott, that I was posting this recipe he said; “Oh, that’s my favorite, it’s so good with noodles!”  Like my son, I have fond memories of my mother’s Swiss steak, served to her family with love.  Her recipe is just a little different and I preferred this one….and that’s OK.  You don’t always have to make a dish the same way it’s always been made.  You can tweak it and make it your own, or you can love it just the way it’s written.  Either way, I hope you…..Enjoy!

Ingredients

4 Cubed Steaks

2 tablespoons Olive Oil (or Vegetable Oil)

1 large Onion, sliced

8 ounces Beef Broth

1 can Cream of Mushroom Soup

1/2 cup mayonnaise

Directions

In large skillet, brown steaks in Olive Oil.  When brown, remove steaks from the skillet and set aside.

Stir onion into the drippings and sauté until soft.  Stir in Beef Broth and heat to boiling.  Place steaks back in the skillet, cover and simmer for 30 minutes or until beef is tender.

Blend soup and mayonnaise in a small bowl, stir into mixture in the skillet.  Cover again and simmer for 15 minutes. 

Serve over Medium or Large Noodles.  Arrange noodles around a serving platter, placing steaks in the center.  Spoon gravy over the top and sprinkle with Parsley.  This dish makes a great presentation on your dinner table.

Note:  Also great with rice instead of the noodles.

Bread Pudding

Original Recipe from:  Lucy Griffin=Bowers

Grandma’s Bread Pudding….yum!  Bread Pudding has to rank right up near the top of the Comfort Food List!  It’s really very easy to make and so budget friendly.  Make up a batch for your loved ones today and watch the smiles happen.  Enjoy!

Ingredients

4 Eggs

2 cups Milk

1/3 cup Sugar

1/2 teaspoon Cinnamon

1/3 teaspoon Salt

2-1/2 cups Dry Bread Crumbs

Directions

Beat together the Eggs, Milk, Sugar, Cinnamon, Vanilla, and Salt. 

Place Bread Crumbs in a baking dish.  Pour in Egg Mixture. 

Bake in 325 degree oven for 40-45 minutes or until a knife inserted near the center comes out clean.  Cool slightly before serving.

Chuck Wagon Mac Casserole

Original Recipe from:  Kay Johnson-Tomblin

This was one of my stand-by recipes when I was a working mother and dinner needed to be fast and easy to make.  Add a salad and you’ve got a complete meal in less than the time it takes to order out.  Get the kids involved and have some fun together in the kitchen.  Enjoy!

Ingredients

1 pound Ground Beef (us can substitute with Ground Turkey)

Salt and Pepper to taste

1/2 cup chopped Onion

1/2 cup chopped Celery

1/4 cup chopped Green Pepper

1 can Corn (drained)

16 ounces canned Tomatoes

1 box Macaroni and Cheese

Directions

In large skillet brown the ground meat, onion, celery and green pepper.  Drain well.  Add corn and simmer for 20 minutes.  While this mixture is simmering, prepare the Macaroni and Cheese according to package directions.  Add prepared Macaroni and Cheese and stir well.

Grandma’s Carrot Cake

Original Recipe from:  Lucy Griffin-Bowers

Grandma was very good with baked goods.  They spoke to her sense of order.  When making cakes it is important to follow the directions exactly, only omitting nuts if you prefer.  Proper measurements are vital to the outcome of your recipe.  That’s what my grandmother taught me, and she was right!  Enjoy!

Ingredients

1-1/2 cups Cooking Oil (Vegetable, Corn or Canola)

2 cups Sugar

3 Eggs

2-1/4 cups Flour

2 teaspoons Cinnamon

2 teaspoons Baking Soda

2 teaspoons Vanilla

1 teaspoon Salt

2 cups flaked Coconut

2 cups shredded Carrots

1 cup chopped Nuts (Optional) Note:  Grandma always used Walnuts

8 ounce can crushed Pineapple, drained

Directions

Preheat oven to 350 degrees

Grandma’s recipe says:  Combine in order given with mixing spoon. 

Today’s instructions would be:  Combine ingredients in order listed.  Mix thoroughly with mixer on low speed or by hand with a wooden spoon or spatula. 

Pour into greased and floured baking pan(s).  Bake one hour (or until toothpick clean).

Jeanie’s Beer Bread

Original Recipe from:  Jeanie Wamser-Andrews

Jeanie holds a very special place in my heart, an important villager and a daughter of my heart.  The Andrews' Kitchen is full of love and laughter.  When Jeanie shares a recipe, take note, it is soon going to be a favorite of yours and this beer bread is no exception.  Try a slice warm out of the oven with a cup of tea and take a break from your day!  Enjoy!

Ingredients

3 cups Self-Rising Flour

1/2 cup Sugar

1 tablespoon Salt

1 Egg

12 ounce can of beer, at room temperature (any brand will work)

1 cup shredded Cheddar Cheese (optional)

Directions

Pre-heat oven to 350 degrees

In a large mixing bowl, combine: Flour, Sugar, Egg, Salt, and Beer, mixing by hand.  Batter will be a little lumpy.

Mix in Cheese (optional)

Pour into a greased loaf pan. 

Bake for 1 hour (test with toothpick).  Remove from pan upon taking it out of the oven.

Note:  You can substitute any soda pop in place of the beer.  Ginger Ale (Vernor’s if available) is an awesome substitution. 

Banana Split Cake

Original Recipe from:  The Bowers Family

I’m not sure which family member is responsible for this recipe.  I found it in my grandmother’s collection, but it’s definitely not her handwriting.  I do know that several of the women in my family have made this cake over the years, and it was always wonderful!  Served chilled, it’s perfect for a hot summer day!  Enjoy!

Ingredients

1 can crushed Pineapple (drain juice in colander)

2 cups Graham Cracker Crumbs

2 cups Powdered Sugar

2 sticks Butter or Margarine

2 Eggs

2 tubs of Cool Whip

3 Bananas

Maraschino Cherries

Crushed Walnuts

Directions

1)      Drain Pineapple

2)      Mix Graham Cracker Crumbs and 1 stick soft Butter (or Margarine).

3)      Press crust into 13x9x2 inch baking pan and chill for one hour.

4)      Mix Sugar, 1 stick soft Butter (or Margarine) and 2 eggs.  Beat until thick.

5)      Spread Sugar Mixture (step 4) over the crumb crust.  Then spread crushed Pineapple.  Slice Bananas over the Pineapple.

6)      Spread Cool Whip over the bananas.  Sprinkle crushed Walnuts over the Cool Whip, and decorate with the Cherries.

Chill for at least 4 hours.

Village Vegetable Dip

Original Recipe from:  Kay Johnson-Tomblin

About 25 years ago I attended a summer potluck barbeque.  One of the dishes was a vegetable tray with the most awesome dip I had ever tasted.  The lady who brought the dish rattled off the list of ingredients and I figured out the measurements.  Make this dip instead of your typical Ranch Dressing the next time you make a vegetable tray, I know you will love it.  Enjoy!

Ingredients

2/3 cup Sour Cream

2/3 cup Miracle Whip

1 tablespoon Dill Weed

1 tablespoons Parsley Flakes

1 tablespoon minced Garlic

1 tablespoon Beau-Monde

Directions

Mix all ingredients thoroughly with a whisk.  Refrigerate for one hour before serving.

Cucumber Dip

Original Recipe from:  Virginia Bowers-Johnson

It seems that society has adopted Ranch Dressing/Dip as the universal dip to be used for all occasions.  Before Ranch Dressing/Dip became popular we had a large variety of dressings and dips to choose from, and were chosen to be the best complement to what you were dipping.  I’m campaigning for the return of variety.  Keep Ranch as an option, but explore others…you might just find a new best flavor.  Enjoy!

Ingredients

8 ounces Cream Cheese, softened

1/2 cup finely shredded cucumber, well drained

1/4 teaspoon Worcestershire Sauce

Mix all ingredients thoroughly with a whisk.  Refrigerate for one hour before serving.

Virginia’s Fruit Salad

Original Recipe from:  Virginia Bowers-Johnson

This is my mother’s famous Fruit Salad.  She made it for luncheons, brunches, and pot luck affairs.  This is also a nice complement for a summer barbeque menu.  Healthy and delicious, a great combination of flavors sure to please your taste buds.  Enjoy!

Ingredients

2 large Golden Apples, sliced

2 large Red Apples, sliced

2 cups Green Grapes, cut in half lengthwise

2 cups Red Grapes, cut in half lengthwise

20 ounce can Pineapple chunks, drained

11 ounce can Mandarin Oranges, drained

1 cup chopped Walnuts (optional)

Mix all ingredients in a large glass salad bowl.

Dressing

3 ounces Cream Cheese (I use Neufchatel), softened

1/2 cup light Mayonnaise

1/2 cup light Sour Cream

Mix all dressing ingredients using a whisk, blend thoroughly.  Pour over fruit and toss well.

Refrigerate 1 hour before serving.

Spinach Salad with Mandarin Oranges

Original Recipe from:  Virginia Bowers-Johnson

Spinach Salad is packed full of vitamins and nutrients.  It’s also a nice change of pace for a dinner salad.  My mother had this recipe on her catering menu and often made it for her personal luncheons.  The next time you’re shopping for salad ingredients pick up some fresh spinach and give this salad a try.  Enjoy!

Ingredients

10 ounces fresh Spinach

8 ounces sliced Mushrooms (fresh or canned)

2 –11 ounce cans Mandarin Oranges, drained

3 tablespoons Pecans

3/4 cup Raspberry Vinaigrette Dressing

Directions

Rinse and dry Spinach leaves.  Tear into bite size pieces and remove the stems.

Mix first four ingredients then add Raspberry Vinaigrette and toss well.